Forum BackgroundFermented food accounts for one-third of the daily food consumption for the people, and in China fermented food is an essential component in food industry with a long history and abund
| Forum Background |
Fermented food accounts for one-third of the daily food consumption for the people, and in China fermented food is an essential component in food industry with a long history and abundant variety. Fermented food, created through the interaction of the three-body organisms (microorganisms, animals, and plants), not only produces enjoyable flavours and tastes, but also, more importantly, generates mysterious factors that are beneficial to human health through complex metabolic processes. Some of these factors are known, while others remain unknown and require further exploration. |
| Forum Theme |
| This forum, with the theme "Fermented Food - The Great Health Secret Co-brewed by the Three-body Organisms," will focus on the relationship between fermented food and nutrition, research progress in fermented food, and development trends. Experts, scholars, research institutions, technology research and development centers, and leading companies in the field of fermented food will be invited to participate, sharing the tremendous potential of fermented food in the health industry, interpreting the current development status and future trends of fermented food, and jointly seeking the great health secret co-brewed by the three-body organisms. |
Highlights of Past Conferences
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 | ContactKoelnmesse (Beijing) Co., Ltd. Shanghai Branch Ms. Vanessa Long Fax:+86 21 6390 6858 vanessa.long@koelnmesse.cn |
| Time | Topic | Guest Speaker |
13:45-14:00 | Welcome Message | Ms. Xiao Dan Vice General Manager, Sinolight Corporation;Chairman, China National Research Institute of Food & Fermentation industries |
Ms. Helen Lin Senior Project Director, Koelnmesse (Beijing) Co., Ltd. | ||
Ms. Zhao Liqing Director, Department of Food Science and Engineering, Shenzhen University | ||
14:00-14:15 | Cross-Border Food Trends and Opportunities | Ms. Xu Qingqing Senior industry operations Specialist, Alibaba (China) Network Technology Co., LTD. |
14:15-14:30 | Development of Saltiness Enhancing Peptides and Their Application in Meat Products | Mr. Sun Weizheng Professor, South China University of Technology |
| 14:30-14:45 | Panoramic Risk ldentification of Microbial Safety in Food Production Processes | Mr. Guo Weipeng Professor, Senior Engineer of Institute of Microbiology, Guangdong Academy of Sciences |
14:45-15:00 | Development and Promotion of Aloe Functional Products | Ms. Sun Meiling Professor, Zhixing College, Hubei University |
| 15:00-15:15 | Uncovering the Effects of Vitamin B12 on the Gut to Alleviate Nerve Damage | Ms. Zhang Jiaojiao Zhang Jiaojiao Lecturer, Zhejiang Foresty & Farming University |
| 15:15-15:35 | Press Release | |
| 15:35-15:50 | Soy Into Natto, Fermented out of the Health Code | Mr. Fu Xiaofen Dean of Yaning Health Food lnnovation Research lnstitute, PhD in Biochemistry, Tsinghua University |
| 15:50-16:05 | Golden Flower Black Tea, A New Breed of Pure Fermented Black Tea | Ms. Su Yue National Senior Tea Master and Tea Evaluator, Shandong YuanZheng Tea Industry CO. ,LTD. |
| 16:05-16:20 | Influence of lsomaltolose on the Development Trend of Functional Food industry | Mr. Robinson General Manager, Beijing Fuyuantang Biotechnology Co., Ltd. |
| 16:20-16:35 | Application of Test Piece Method in Rapid Detection of Food Microorganism | Mr. Teng Kunlun Deputy Manager of Quality Technology, Guangdong Huankai Biotechnology Co., LTD. |
| 16:35-17:00 | Award Ceremony |
